For the harissa mayo
- 3 tbsp mayonnaise
- 1 tbsp rose harissa
- Zest of 1 lime, finely grated
- A squeeze of lime juice
For the corn on the cobs
- 4 corn on the cobs
- 200g feta cheese, very finely crumbled
- 1 tsp chilli flakes
- A handful of fresh coriander, finely chopped
- 6-8 large mint leaves, roughly chopped
Combine the ingredients for the harissa mayo in a bowl, stir well and set aside.
Cook the corn in boiling water for 10 mins. Meanwhile, heat a griddle pan over a medium-high heat. When the cooking time has elapsed, drain the corn and pat it dry with kitchen paper. Place the corn cobs on the hot griddle pan and immediately increase the heat to high. Cook for 6-8 mins, turning occasionally, until char marks appear and the corn is blistering in parts.
Spread the feta crumbs on a plate. Divide the mayo into 4 portions and spread 1 portion all over each cob. Roll the coated cobs in the feta. Sprinkle over the chilli flakes, fresh coriander and mint. Serve immediately.
Recipe from Feasts by Sabrina Ghayour (Mitchell Beazley)
Image: Orlando Gili
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